Savoury Chickpea Flour Pancakes

 

What Is A Pancake?

Pancake is a popular breakfast option in many parts of the world, be it sweet or savory. So what is pancake? Basically, it is a batter made of flour, liquid, a raising agent(leavening agent) mixed together and cooked on a griddle or frying pan. Known also as flapjack, griddlecake or hotcake, there are so many different kinds of pancakes all over the world. Or simply put it is almost like a cake but prepared using a griddle or frying pan.

 

I Love Pancakes – Check Out Some Of My Savoury Pancakes

• Bacon, Chive, & Ricotta Pancakes from Amy’s Cooking Adventures
• A Savory Pannekoeken from Culinary Cam
• Crepes Sushi from A Day in the Life on the Farm
• Colcannon Cakes from Karen’s Kitchen Stories
• Savoury Chickpea Flour Pancakes from Mayuri’s Jikoni
• Gluten Free Besan Cheela/Chickpea Flour Pancake from Sneha’s Recipe
• Potato Pancakes from Palatable Pastime
• Oats and Lentil Pancakes (Chila) from Cook with Renu

 

 

Memories

The whole idea of making these veggie loaded pancakes came about from a memory. Sometimes as a light dinner option my mum made pudlas and sweet puda made from wheat flour and sugar. My cousin would insist that she adds an egg or two in the batter when she made pudlas for him. My grandmother was very religious and wouldn’t allow eggs, meat or fish in the house, forget about cooking them. However, my cousin had a way of sneaking eggs into the house. Of course granny would have no idea that eggs were being cooked in the kitchen as she always remained in her room due to old age. My mum too didn’t eat eggs but she would make them for us on the sly.

Adding eggs and vegetables to the basic pudla or chickpea pancakes became a norm for me when the kids were growing. I would be able to sneak in spinach, grated bottle gourd, fresh fenugreek in the batter. My kids are all adults now but I often make these pancakes for hubby and me. We enjoy them as a brunch option with some pickles and coffee. Sometimes I serve it with a salad, all depends.

 

Ingredients Required For Savoury Chickpea Flour Pancakes

Chickpea Flour

Also known as besan, chane ka atta, chana no lot. Available in health stores, Indian Grocery Stores or online.

Eggs

Use medium or large eggs

Onion

Any onion of your choice red, white or yellow. Peel and chop finely.

Carrot

Peel and grate a small carrot.

Cabbage or Zucchini

Grated. Use a bit of both or either. Can also use bottle gourd or any squash of your choice.

Greens

Use spinach,  beet leaves, pumpkin leaves, kale, etc. Depending what I have in the fridge, I use a mixture of greens.

Fresh Herbs

Can replace it with fresh coriander, fenugreek leaves, dill or mint.

Garlic

Peel and minced. Add more or less according to your taste.

Fresh Ginger

Peel and minced.

Green Chillis

Minced. Can replace them with jalapeno or omit altogether.

Salt

Use any salt of your choice. I have used table salt. Add according to your taste.

Black Pepper

Black pepper powder or freshly cracked pepper.

Baking Soda

Also known as Soda Bicarbonate. Acts as a leavening agent.

Baking Powder

Leavening agent.

Water

Normal tap water. Don’t add all of it in one go. You may need more or less depending on the types of vegetables you use. Can replace the water with buttermilk if you wish.

Plain Yogurt

Plain yogurt should not be watery. If it is, adjust the amount of water you add.

Turmeric Powder

Haldi, hardar. Optional ingredient.

Cumin Seeds

Jeera, jiru. If you don’t have cumin seeds, add any seeds of your choice. Sesame seeds, fennel, caraway, etc.

Oil

Some oil of your choice for cooking the pancakes. I have used sunflower oil.

 

 

 

Watch How To Make Savoury Chickpea Flour Pancakes

 

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